Eight Jewel Chicken Ctch95c Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2: Chicken, breasts -- butter
Directions:
: Marinade:
3 ts Soy sauce
3 ts Rice wine -- or dry sherry
4 ts Corn starch
: Marinate for a half an hour
2 md Green peppers -- cut into
2 md Yellow onions -- diced
1/2 c Straw mushrooms
2 Bok choy -- diced
1/3 c Water chestnuts -- sliced
1/3 c Raw peanuts
: Sauce
2 TB Ketchup
1 TB Oyster sauce -- (or light
: soy
2 TB Wine
1 pn Hot pepper flakes
: Cornstarch solution to
: thick
: Essentials
: Peanut oil -- (appx 3-4
: tbls)
2 c Garlic -- fresh crushed
1 TB Ginger -- fresh shredded
Method: Heat wok/pan high Add peanuts, stir for 30 seconds, remove
Add some oil, garlic and ginger, stir Add chicken, stir momentarily
Add the 8 jewels (onions first, bok choy leaves last) Add sauce, let
it begin to bubble, thicken Serve, PRONTO! CHRISTOPHER NEILL (CTCH95C)
Recipe By :
From: Sweeneydate: Mon, 28 Oct 1996 21:34:53
+0800 (
Source from luhu.jp
3 ts Soy sauce
3 ts Rice wine -- or dry sherry
4 ts Corn starch
: Marinate for a half an hour
2 md Green peppers -- cut into
2 md Yellow onions -- diced
1/2 c Straw mushrooms
2 Bok choy -- diced
1/3 c Water chestnuts -- sliced
1/3 c Raw peanuts
: Sauce
2 TB Ketchup
1 TB Oyster sauce -- (or light
: soy
2 TB Wine
1 pn Hot pepper flakes
: Cornstarch solution to
: thick
: Essentials
: Peanut oil -- (appx 3-4
: tbls)
2 c Garlic -- fresh crushed
1 TB Ginger -- fresh shredded
Method: Heat wok/pan high Add peanuts, stir for 30 seconds, remove
Add some oil, garlic and ginger, stir Add chicken, stir momentarily
Add the 8 jewels (onions first, bok choy leaves last) Add sauce, let
it begin to bubble, thicken Serve, PRONTO! CHRISTOPHER NEILL (CTCH95C)
Recipe By :
From: Sweeney
+0800 (
Source from luhu.jp